Prep Time:
10 mins
Cook Time:
1 hr 10 mins
Additional Time:
4 hrs 30 mins
Total Time:
5 hrs 50 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Bring milk, Arborio rice, sugar, butter, and salt to a boil in a large saucepan over medium-high heat. Reduce heat and simmer, uncovered, stirring frequently until rice is very tender, about 1 hour. Remove from heat.
Beat eggs in a bowl, and gradually stir in about 1 cup of the rice mixture with the beaten eggs, adding about 1/4 cup of the hot rice at a time. Return the egg mixture into the saucepan, and stir in the heavy cream and vanilla extract.
Pour the rice pudding into a 3-quart dish, and sprinkle with cinnamon. Allow pudding to cool slightly, then cover and refrigerate until chilled, about 4 hours.
Nutrition Facts (per serving)
| 469 | Calories |
| 23g | Fat |
| 54g | Carbs |
| 12g | Protein |
